Sugar Snap Peas With Ricotta, Mint & Lemon

By ltrodrigu

This dish combines crisp, sweet sugar snap peas, creamy ricotta and a dressing of mint leaves, scallions and parsley. Eat it with a fork or with your hands, crudité-style.

Ingredients

• 1/2 cup whole-milk ricotta
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• 2 cups sugar snap peas (about 1/2 pound)
• 2 tablespoons thinly sliced scallions
• 2 tablespoons coarsely chopped flat-leaf parsley
• 3 tablespoons coarsely chopped mint
• 2 tablespoons freshly squeezed lemon juice
• Flaky sea salt, such as Maldon

Details

Adapted from online.wsj.com

Preparation

Step 1

Line a fine-mesh sieve with cheesecloth or a clean dish towel and set over a bowl. Place ricotta in sieve and refrigerate overnight, until cheese loses much of its water content and thickens.

In a small bowl, whisk ricotta and 2 tablespoons oil until smooth. Season with kosher salt and pepper to taste. Continue to whisk until fluffy and creamy. Set aside.

Bring a large pot of salted water to a boil. Blanch peas in boiling water until bright green, 30-40 seconds. Drain and transfer to a large bowl of salted ice water. Once peas are chilled, drain and spread out on a clean dish towel to dry.

Rinse large bowl and dry. Add peas, scallions, parsley, mint, ¼ teaspoon pepper, lemon juice and remaining 2 tablespoons oil, and stir to combine.

To serve, divide ricotta evenly among four plates and top each serving with ½ cup peas. Finish with a drizzle of oil and a sprinkle of sea salt.